Avocado and Egg Salad
Basic Information
- Servings: 2
- Serving Size: 1 cup
- Difficulty: 2
- Budget: 3
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Meal Type: Breakfast
Diet Types
- Omnivore
- Low-Carb
- Keto
- Paleo
- Whole30
- High-Protein
- Pescatarian
- DASH
- Halal
- Kosher
Equipment
- Small saucepan
- Medium bowl
- Fork
- Knife
- Measuring spoons
Ingredients
- 2 large eggs
- 1 ripe avocado, pitted and scooped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill, chopped | Unit: Tablespoon | Optional: true
Directions
- In a small saucepan, place eggs in a single layer, cover with water, and bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
- Remove eggs, cool in cold water, peel, and chop.
- In a medium bowl, mash avocado with a fork, mixing in lemon juice, salt, and black pepper until smooth.
- Stir in chopped eggs and dill if using, divide into two bowls, and serve at room temperature or chilled.
Storage
Refrigerate in an airtight container for up to 2 days. Best served fresh to maintain avocado color.
Nutrition
- Calories: 220
- Protein: 8g
- Fat: 18g
- Carbs: 5g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A